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From the lintong region above lake toba, in the tano batak highlands, small holder farmers take great care to harvest and prepare this clean, bright, full-bodied example of high quality sumatra coffee. The aromatics of tarragon, jasmine, and sweet tobacco open into a full, creamy body, and a soft watermelon acidity. Lush notes of butterscotch, molasses, hazelnut, and allspice linger into the long, buttery finish. Full roast.
This coffee comes to us from the rugora cooperative, which serves about 2, 000 families in the lake tanganyika highlands each harvesting anywhere from 30 to 200 trees. The aroma is floral with vanilla and plumeria notes, floating on a syrupy body with sparkling grape and apple acidity. The hints of raisin, raw sugar, almond, and semi-sweet chocolate melt into a long, smooth finish of allspice and clove. Medium roast.
Named in memory of martin's father carl and the dark roast blend he was known for. This is his original recipe which he called wiener melange. Toasty, pungent aromas and a deep full body open into nutty, smoky, heavy cane molasses flavors with a heavy finish and gentle tobacco and fresh leather aromatics. Dark espresso roast.
The fahsen family farm on the slopes of the volcano atitlan produces this classic Guatemala coffee that exemplifies the best qualities of the region. Finca santo tomas is also a private nature preserve dedicated to biodiversity. Essence of gardenia and lemon oil waft above semi-sweet chocolate, hazelnut, date, and malt flavors. The restrained green apple acidity is the perfect complement to the syrupy, smooth body and long finish with hints of anise and a softly smoky black pepper aroma. Light to medium roast.
This dramatic example of Tanzania peaberry is grown on small estate farms in the mbozi and mondul regions and brought to the estates cooperatives for washing, drying and sorting. The full, exotic aromas of sandalwood, and allspice open to tastes of lush dark chocolate, blood orange, date and black fig. The acidity is balanced against the honey sweetness with citrus and apple notes, fading ever so slowly in the finish, leaving lingering hints of amber and vanilla. Medium to full roast.
Martin's long relationship with the vides family in huehuetenango gives us first opportunity at the very best of each year's crop. We are particularly proud of this exceptional lot. Vanilla, carob, and nutmeg aromatics give way to lush, vibrant flavors of milk chocolate, caramel, and berry complemented by a smooth, syrupy body, and a gentle red apple and pear acidity. The finish lingers with sweet notes of allspice and cherry. Medium roast.
Mulish station is a new facility in one of the oldest coffee producing regions in the world, with heirloom varietals dating back tens of centuries. Small holder farmers bring the ripe cherry to the central washing station for processing. Aromas of jasmine and orange zest melt into black currant, semi-sweet chocolate and blood orange. The honey sweetness perfectly balances the soft black grape acidity. Finish is long and gentle with hints of anise and sandalwood. Medium roast.
Tarrazu region is one of martin's favorite origins. This special lot of geisha varietal has the distinctive taste inherited from its Ethiopia origin. Ricardo hernandez takes great care to produce and harvest this delicate varietal. The results are breathtaking. Gently enticing aromas of hibiscus and jasmine ease into a lush syrupy body which softly carries the flavors of dried apricot, semi-sweet chocolate, cane sugar and almond paste. The finish is long and elegant with a lift of meyer lemon and an anisette sweetness. Light to medium roast.
This small group of farmers in the chiapas region of Southern Mexico produces quality coffee while maintaining environmental sustainability. We are excited to bring you this offering that really delivers in the cup. Chocolaty smooth with aromatics of christmas spice, lush and gentle with a thick mouth-feel. The soft Concord grape acidity balances the creamy body as clove and allspice scents float gently above. Lingering notes of Brazil nut and maple syrup dwell in the long sweet finish. Medium roast.
Small holder farmers who make up the barichu cooperative on the slopes of MT. Kenya have been working with a select few varietals to achieve a top quality coffee. We are proud to offer this classically big, bold Kenya. Hops and vanilla aromas float above the thick, full body, and sparkling lime acidity, supporting flavors of dark chocolate, blackberry jam, malt, and molasses. The finish is long and juicy with red grapefruit and faint cinnamon notes. Full roast.
Named for aristotle's ancient Greek philosophy of perfect balance, this blend of up to six origins and four different roasts is designed for the espresso purist but holds its own with milk and sugar or drip brewed. Thick syrupy body carries the snappy acidity and intense marzipan, dried fruit, honeyed caramel, and bittersweet chocolate flavors. The finish is complex and lingering with sweet floral notes. Rated 94 by ken davids of coffee review. Light espresso roast.
Milk chocolate and sweet cherry flavors predominate in this central America/ africa blend. A snappy green apple note and soft, lingering marzipan finish complement the smooth, syrupy body of this refreshing and satisfying cold brew coffee. Medium roast.
A decaf blend designed for the espresso purist. However, it holds it's own with milk and sugar or drip brew. Our decaf espresso features a thick, syrupy, rich body with a sweet, snappy acidity, and aromas ranging from floral, to hot buttered toast, to almonds. Taste notes of marzipan, dried fruit, and honeyed caramel, with a complex, well structured and serenely balanced finish. Light espresso roast.
From the Southern highlands of huila, in the shadow of the nevado del huila volcano, the cooperatives cafetrilla and cafe catorez de infirma bring us a superb example of the classic high-quality Colombia flavor profile. This smooth, delicately complex coffee features sweet floral aromas of vanilla, and carnation, and a creamy, silky body. Flavors of honey, milk chocolate and strawberry preserves are complemented by a rounded apple acidity. The finish is gently long with fig and brown sugar notes. Light to medium roast.
The chimaltenango area of Guatemala is home to some of our favorite flavor profiles, including this coffee. 12 families work together to produce this coffee on the finca pacayalito. This lush, smooth coffee is a classic chocolate and caramel Guatemala profile with fruit forward characteristics. Apricot and semi-sweet chocolate flavors melt into the smooth, creamy body and leave a finish that's clean, slightly smoky and cane sugar sweet. Light to medium roast.
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